For the Bread: Prepare Voila! Hallah Egg Bread Mix recipe, following instructions on the box up through instruction 2.

For instruction 3: Instead of dividing the dough into 3 balls, flatten the dough and stretch with your hands into a large rectangle. Then spread about 1/2 cup, or to taste, orange marmalade (or any other flavor of your choice) all over the dough, drizzled about 1/4 cup date molasses (optional). Finish with a generous sprinkle of 1/3 cup of sliced almonds. Roll the dough jellyroll-style and place in a bread pan. Apply egg wash (as directed) and follow directions for second rising and bake. You will need 8 1-inch thick slices of baked bread.

For the Voilà! HallahBaked French Toast: Preheat oven to 350° F.

Place butter in a pan that will accommodate the 8 Hallah slices. I used a 9x13 Pyrex. Place pan in oven to melt butter.

Mix together sugar, cinnamon and nutmeg and sprinkle evenly over buttered bottom of pan.

In a bowl, mix eggs, milk, and vanilla.

Place Hallah slices in pan and pour egg mixture all over.

Let stand in refrigerator for 1 hour, or overnight, until the liquid is absorbed.

Bake in preheated oven for 25-30 minutes.

May serve with any syrup, a heap of caramelized apples or peaches (sautéed in butter), whip cream, or just plain. We had it plain as the orange-almond swirl Hallah was plenty sweet.